Just the mere sight of chocolate makes me feel better and seeing that I was a little under the weather for a week or two, what better medicine is there than a moist chocolate cake covered in more and more and more chocolate. I really enjoyed the cake and the brandy essence really gave it a lovely flavour. Chris on the other hand said that, although the cake was good and rates fine, he found it a little dense and heavy and think it must be because the recipe does not call for any eggs. I am posting the recipe in any case, leave out the chocolates and replace the butter with sunflower oil and you have the perfect Vegan Cake 🙂
|1 ½ cups (195 grams) All-purpose Flour1 cup (200 grams) granulated white Sugar
¼ cup (25 grams) unsweetened Cocoa Powder, sifted
1 teaspoon (5ml) Baking Powder
1 teaspoon (5ml) Baking Soda
¼ (1ml) teaspoon Salt
1/3 cup (75 grams) unsalted Butter , melted
1 cup (240 ml) warm Water
1 tablespoon (15ml) Vinegar
1 teaspoon (5ml) Vanilla Essence
¼ (1ml) teaspoon Brandy Essence
Method for Cake:
Ingredients for the glaze:
300g Milk Chocolate, melted
200g White Chocolate, melted
1. Melt the white and milk chocolate separately over a low heat and stir constantly until smooth.
2. Let cool down slightly.
3. Cover the whole cake with the Milk chocolate .
4. Using a teaspoon, spoon the white chocolate onto the middle of the cake and using a toothpick, start decorating in your own design.